Estudo da atividade bactericida de óleos essenciais sobre células planctônicas e sésseis de Salmonella spp

Abstract

Bacteria of the genus Salmonella, responsible for many foodborne disease outbreaks, are capable of forming biofilms on various surfaces used in the food industry. The constant exposure of the bacteria to sublethal concentrations of sanitizers have made them resistant to several of them. Seeking alternatives for the control of bacterial biofilms to antimicrobial activity and adaptation of sessile and planktonic cells of Salmonella enterica subspecie enterica sorovar Enteritidis and Salmonella enterica subspecies enterica sorovar Typhimurium, the essential oils of Thymus vulgaris (thyme), Origanum vulgare (oregano) and thymol and carvacrol their compounds, were studied. The solutions showed bactericidal activity against planktonic and sessile bacteria, but significant differences were found between the concentrations (p<0.05). For planktonic cells S. Enteritidis, carvacrol 0.25% (v/v) was more effective and biofilm and was more sensitive to the oregano solution of 2.0% (v/v) adaptation of the bacteria was observed at sublethal concentration for all treatments (p<0.05) and for S. Typhimurium, thyme 0.25% (v/v) was more effective in biofilm and planktonic cells were more sensitive to carvacrol and thyme solutions at 2.5% (v/v). Adaptation was observed with solutions of carvacrol, thymol and oregano (p<0.05). The bacteria did not adapt to sublethal concentrations of thyme. This study confirms the potential of secondary metabolites from plants as antibacterial and possible active ingredients of sanitizers used in food industries.